Monday, September 5, 2011

Mouthwatering Peaches with My Favourite New Taste Sensation!

                                                  
Peaches, peaches, peaches! Nothing proclaims the end of summer quite so deliciously as the beautiful Niagara peach. So why not showcase peaches in your meals by highlighting their amazing flavour with another of Niagara’s deliciously natural products, Ice Syrup!

I did just that and… my taste buds were dancing up a storm!

First came breakfast (obviously), a meal that I myself could eat 3 times a day! I stood staring at my bottles of Cabernet Franc Ice Syrup and Vidal Ice Syrup. They are both delicious but in the end I decided to go with the Cabernet Franc.

What followed was a beautiful peach crepe infused with the Cab Franc Ice Syrup. The flavours were bright and summery and got my imagination racing.

Recipe…      


Prepare crepes using your favourite pancake/crepe mix (I recommend Bisquick)
Cut peaches into wedges and saute in a bit of butter with 2 tablespoons of Cabernet Franc Ice Syrup until they are soft
Prepare whipped cream  (I recommend forgoing the whole pre-whipped products and doing it yourself! It's just too easy not to do! (See recipe page for a variety of flavour suggestions.)
Wrap peaches in crepe and garnish with the whipped cream and a generous drizzle of Cabernet Franc Ice Syrup
For a refreshing treat try a Sparkling Peach Water with Cabernet Franc Ice Syrup.

 


     







Recipe...


Slice peaches into wedges
Place in a glass
Pour sparkling water (or club soda) into glass
Add 2 tablespoons of Cabernet Franc Ice Syrup and gently stir
Add ice
Enjoy!                 


For dinner I had a pork loin. Pork lends itself fabulously to fruit so I stuffed the pork with peaches, glazed it with the Vidal Ice Syrup and BBQ’d it…. YUM!


Recipe…


Slice pork loin and season with a blend of garlic salt, seasoning salt, parsley, dehydrated minced onion, cracked black pepper and meat tenderizer
Stuff with sliced peaches
Tie pork with string and place on BBQ
Grill on high for 5-10 minutes and then turn heat to low for 30-40 mins (for a small loin)
Let meat rest
Cut and drizzle with Vidal Ice Syrup
 
For dessert we have the oh-so-traditional shortcake amplified to take advantage of what’s in season and at the end of August that is certainly not the strawberry!
Imagine this, grilled peaches with a Vidal Syrup glaze sinking into a pillowy bed of whipped cream and cream cheese on top of a golden shortcake biscuit… finished with a shortcake cap and a drizzle of Vidal Ice Syrup. Trust me your mouth with thank you!

                        

Recipe…

Bake biscuits ahead of time (again I recommend Bisquick mix following the package directions for biscuits and adding  tsp of white sugar!)

Brush sliced peaches with Vidal Ice Syrup and place on grill over medium heat for 5-10 minutes flipping halfway through
Whip a 250ml carton of whipped cream. Add 1/2  package of softened cream cheese when the whipped cream is stiff and just blend to mix.
Drizzle with Vidal Ice Syrup and serve

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